250g medium-sized camaron, shell removed
1/2 teaspoon salt
1/4 cup orange liqueur (60ml)
3 finely chopped garlic cloves
1 medium-sized onion (100g) finely chopped
1/4 cup butter (50g)
1/2 teaspoon grated lime zest
1/2 cup heavy cream (120ml)
1/4 teaspoon hot paprika (to sprinkle)
4 slices of firm bread, shell removed (80g), cut into triangles (to serve with)
250g medium-sized camaron, shell removed
1/2 teaspoon salt
1/4 cup orange liqueur (60ml)
3 finely chopped garlic cloves
1 medium-sized onion (100g) finely chopped
1/4 cup butter (50g)
1/2 teaspoon grated lime zest
1/2 cup heavy cream (120ml)
1/4 teaspoon hot paprika (to sprinkle)
4 slices of firm bread, shell removed (80g), cut into triangles (to serve with)
In a bowl, season the camaron with salt and pour in orange liqueur
Set aside
In a medium-sized pan over medium heat, sauté the garlic and onion in butter, stirring occasionally, until the onion is soft (about 5 minutes)
Add the set-aside camaron and cook over high heat, stirring frequently, until it turns pinkish (approximately 3 minutes)
Combine the grated lime zest with heavy cream and simmer for about 1 minute
Transfer to a plate, sprinkle with paprika and reserve
In a large non-stick skillet, arrange the bread triangles and toast over high heat on each side for about 1 minute
Serve around the camaron and serve immediately
270 calories per serving
